Fill in the blanks any five of the followings:

The is one of the most important factors which can influence the growth and metabolic activity of lactic starter cultures during milk fermentation.

is a coagulated milk products obtained by lactic acid fermentation through the action of Lacto bacillus bulgaricus.

Passage of milk through semi permeable membrane where solid constituents present in emulsion and colloidal suspension are separated from serum phase are called

Rules under Prevention of Food Adulteration Act 1976 to maintain certain

Cheese with a firm, hard, tough and some what elastic consistency is called

are a colour defects of processed cheese.

Give the flow diagram for making lactose.

2. Explain any five of the following:

Mixed strain starter cultures

Nutritive value of fermented milk products

Composition of Srikhand according P.F.A. 1976.

Define the ice-cream according to P.F.A. 1976.

How do you calculate over-run in ice-cream? And also give the formula.

What is the effect of MSNF on freezing point depression during formulation of soft ice-cream?

3. Write difference between (any five)

Whey powder and whey concentrate

Ageing and freezing (in ice-cream)

Sweet cream butter milk and skimmilk

Mozzarella cheese and cheddar cheese

Reverse osmosis and ultra filtration

Corky body and crumbly body in cheese

4. To give flow-chart any two of the following:

General protocol for cheese preparation

Industrial method of Srikhand preparation

Flow diagram for manufacture of Yoghurt

Method of preparation of 'Mishti Dahi'

Manufacturing steps of 'Mozzarella cheese'

Flow diagram for manufacture of an ice-cream.

5. Describe in detail any two

Common defects in an ice-cream and how do you prevent them

Define casein. Explain the method for production of industrial casein.

Explain the main types of processed cheese products. Give important steps in manufacture of processed cheese products.

Give the classification of frozen dairy products based upon concentration of certain constituents.

Calculate the amount of ingredients required for preparing 100 kg of ice-cream having composition of Fat SNF sugar stabilizer and emusifier 0.5%. The composition of ingredients available are:

Milk: Fat SNF 8.5%

Cream: Fat SNF 5.28%

Skimmilk Powder: Fat SNF 96%

Explain the role of stabilizer and emulsifier in preparation of ice-cream.

Explain the importance of ripening process in cheddar cheese manufacture.

8. Write in brief any two of the following:

Sodium caseinate

Nanofiltration and Reverse osmosis

Define Butter milk. Write it's gross composition and physical, chemical properties